A Sweet Little Poem

Roses are red

Cake is too

We better bake one

Or we’ll be blue

Red Velvet Brownies…yes please!

Ingredients

1 box of red velvet cake mix

1 stick of butter, melted

2 eggs whites

2 tablespoons water

1 (8 oz) package of cream cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla

1 cup Heath Butter Brickle

1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Grease an 8×8 inch baking dish.

In a mixing bowl, combine cake mix, butter, 1 egg white and water with an electric mixer.  Spread mixture into prepared baking dish.  In another bowl, combine cream cheese, remaining egg white, sugar and vanilla with electric mixer.  Drop heaping spoonfuls of cream cheese mixture on top of brownie base.  Using a sharp knife, swirl the cream cheese through the brownie mixture. Top with brickle and white chocolate chips.

Bake 30 to 35 minutes or until lightly browned on the edges and center isn’t too wobbly.  Remove from oven and cool at least 30 minutes before cutting.

*recipe inspired by Mix and Match Mama

Advertisement

Love Me Sweetly

Wait a minute! It’s not Saturday! It’s not our cheat day! BUT what would Valentine’s Day be without a decadent dessert to share with the ones we love the most? Naturally, the best way to the heart is through the stomach, so we decided to combine a few recipes to make the ultimate Cupid worthy treat. Gooey Butter Red Velvet Poke Cake Brownies will make your taste buds dazzle and your heart smile. We hope you have the sweetest Valentine’s Day!

Gooey Butter Red Velvet Poke Cake Brownies

Ingredients

• 1 box red velvet cake mix
• 1/2 cup butter, melted
• 2 eggs
• 1 package Jell-O instant white chocolate pudding
• 6 tablespoons vegetable oil
• 1 Box Fudge brownie mix(plus ingredients on the box- egg, oil, water)
• 1 can (14 oz) Sweetened condensed milk
• 1 jar (11.75)  hot fudge ice cream topping
• 1 container (8 ounces) Cool Whip
• 1 bag of Heath Bits

Directions

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with non-stick cooking spray. Then spread the red velvet cake layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

When the cake and brownies are baking combine can of sweetened condensed milk and 1/2 jar of hot fudge in a non-stick pot and melt on low on the stove top until well mixed.

While the cake is still warm, take the end of a wooden spoon or another round object and pok.e holes all over the top of your cake.

Pour can of sweetened condensed milk/hot fudge mixture over the top of the brownie cake. Sprinkle 1 cup Heath bits on top. Allow it to absorb in the cake until cake is completely cooled.

When cooled spread Cool Whip on top of the brownie cake. Heat the remaining 1/2 jar of hot fudge in the microwave and swirl on top of the Cool Whip. Finish by sprinkling remaining Heath bits. Pure Indulgence!

*recipes adapted and combined from The Stir, Beyond Frosting, What’s Cooking Love